Colorful shredded eel(wu cai shan si )

Colorful shredded eel

Introduction:

"Next weekend is father's day. Recently, I specially prepared several dishes that my father likes to eat. My father likes meat dishes, and he also likes fish. But it's better for those who are a little older to eat less big fish and meat. So today I prepared a nutritious shredded eel with meat and vegetables, which is rich in color and light in seasoning. It's suitable for all ages."

Production steps:

Step 1: 1. Food preparation;

Step 2: 2. Remove the internal organs of eel shreds, wash and drain them, cut them into two sections, add raw powder and cooking wine, and marinate them for about 10 minutes;

Step 3: 3. Peel water bamboo and carrot into shreds, cut green and red pepper into shreds, cut ginger and garlic into shreds, and cut green onion into flowers;

Step 4: 4, hot pot into the oil, add onion ginger garlic saute incense;

Step 5: 5. Add shredded water bamboo, shredded carrot, shredded green and red pepper, stir fry until eight mature, and set aside;

Step 6: 6. Restart the oil pan, add shredded eel and stir fry quickly;

Step 7: 7. Stir fry the previous vegetables together;

Step 8: 8. Add salt and chicken essence to taste, then start the pot.

Materials required:

Shredded eel: 300g

Water bamboo: 1

Carrot: right amount

Red green pepper: moderate

Cooking wine: 1 tbsp

Raw meal: 1 tbsp

Chicken essence: 1 teaspoon

Salt: 1 teaspoon

Ginger: three pieces

Garlic cloves: 3

Scallion: right amount

Note: 1, eel silk is hot on the market good row silk, come back to remove the viscera clean can be. 2. If the old people at home have ginseng tonic, the carrots should be omitted; 3. Marinate the eel shreds with cooking wine and starch in advance for a while to remove the fishy smell and fry them smooth and tender; 4. Draw the bottom of the oil pot with ginger slices before frying the eel shreds, so that it is not easy to stick to the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wu Cai Shan Si